Food for Thought: Use food thermometer in summer cookouts

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Butler County Times Gazette

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Posted Jun. 24, 2014 at 1:01 AM

Posted Jun. 24, 2014 at 1:01 AM

Tip of the Week

Meat and poultry cooked on a grill can be tricky. They may look done on the outside, but it is critical that they have reached a safe minimum internal temperature to kill any harmful bacteria. Use a food thermometer inserted in the thickest part of the meat or poultry, and follow these guidelines for safety:

* Pork, lamb, veal and whole cuts of beef: Cook to 145 degrees Fahrenheit, followed by a three-minute break before carving or consuming.

* Hamburgers and other ground beef: Cook to 160 degrees.

* Poultry: Cook to a minimum temperature of 165 degrees.

* Fish: Cook to 145 degrees.

* Hot dogs: Grill to 165 degrees or until steaming hot.

When removing the cooked items from the grill, be certain to place them on a clean platter, not on the dish that held the raw foods.

— Brandpoint

Number to Know

1: The maximum number of hours perishable food can safely be left outside on days when the temperature reaches 90 degrees or higher.

— Brandpoint

Easy Recipe

Lemon brown sugar barbecue sauce

2 cups ketchup

1/2 cup light or dark brown sugar

1 teaspoon finely grated lemon zest

6 tablespoons freshly squeezed lemon juice, or more to taste

2 tablespoons molasses

1 tablespoon Worcestershire sauce

2 teaspoons dry mustard, such as Colman’s

1 teaspoon onion powder

1/2 teaspoon freshly ground black pepper

Procedure:

Combine the ingredients in a medium nonreactive saucepan over medium heat. Cook for 8 to 10 minutes, until a thick sauce forms. Taste, and add lemon juice as necessary. Transfer the sauce to a bowl or clean jar and let it cool to room temperature. Cover and refrigerate until ready to use.

— Cookthink

Food Quiz

Approximately what percentage of American homes have a grill?

A. Less than 25 percent

B. 25 percent

C. 50 percent

D. 75 percent

E. 90 percent

Answer at bottom of rail.

Wise to the Word

Coconut water: The liquid contained in a cracked fresh coconut. It does not contain any pulp of coconut meat, as coconut milk does.

— Cookthink

The Dish On...

“Paleo Grilling: A Modern Caveman’s Guide to Cooking with Fire,” by Tony Federico and James Phelan

The Paleo diet is all about getting back to the basics; eating food in its most simple, unprocessed form, just like our ancestors. What could be more primal than cooking meat over a fire? This book features more than 100 recipes for grilling, smoking and searing natural, locally farmed beef, chicken, pork, and wild game over fire.

— Amazon

Food Quiz answer

Page 2 of 2 - D. About three-quarters of all homes in America have a grill used for cooking